Briam: Baked Summer Vegetables GreekFoodTv☼

Briam is so easy to make and so delicious, with PDO extra virgin Greek olive oil. Serve with feta! To see recipe, press the more button.

Briam
6-8 servings

4 long thin eggplants, cut lengthwise into 1/8-inch/3-mm slices
Salt
2/3 cup/160 ml extra-virgin Greek olive oil for brushing and drizzling
4 medium onions, peeled, halved, and sliced
4 medium zucchini, cut into ¼-inch/6-mm rounds
3-4 plum tomatoes, peeled, cored, and sliced (with juice)
3-4 green bell peppers, seeded and cored, cut into thin rings
2 garlic cloves, finely chopped
Sea salt and freshly ground black pepper, to taste
1 tsp. dried oregano

1. Douse the eggplant slices generously with salt and let them sit in a colander to drain for 30 minutes. Rinse them thoroughly afterward, drain, and pat dry.
2. Preheat the oven to 375˚F/190˚C.
3. Brush a pan with olive oil. Add the vegetables (eggplants, onions, zucchini, tomatoes, green peppers) in alternating layers in rows. Season with garlic, salt and pepper. Sprinkle with oregano. Drizzle plenty of olive oil on top.
4. Bake in the oven for about 35 to 40 minutes. Set aside to cool for about 1 hour and serve at room temperature.

Briam is a dish you find in restaurants and homes alike. It's so easy to make, by basically spreading the classic summer vegetables in a baking pan with olive oil, garlic and oregano, Enjoy it hot or at room temperature with a little Greek feta or Greek yogurt.
Come to visit Diane and Vassili at their GLORIOUS GREEK KITCHEN COOKING SCHOOL (Ikaria). They run cooking classes and organize culinary tours in Greece for recreational and professional cooks. They also own DV FOOD ARTS CONSULTING, a food marketing company that produces specialty books and other food-and-wine-related literature for a wide variety of clients and independently for the tourist and other markets. Diane consults on Greek cuisine for restaurants, retail outlets and producers of fine Greek foods. Vassilis Stenos (photographer) offers an extensive archive of food and travel photographs of Greece.

Diane Kochilas is an internationally known food writer, cookbook author, culinary teacher, food consultant and food "guru". She has more than 20 years' experience in the Greek kitchen. Diane divides her time between Athens, Ikaria, and New York. She is the consulting chef at Pylos, one of New York's top-rated Greek restaurants as well as consulting chef at Avli Restaurant in Chicago. She writes frequently for the US food press and appears regularly on American television. Her articles have appeared in The New York Times, Gourmet, Saveur, Food & Wine, Eating Well and in other food and general-interest publications. In Athens, she is the weekly food columnist and restaurant critic for Ta Nea, the country's largest newspaper. She has written 19 books on Greek and Mediterranean cuisine, including the award-winning The Glorious Foods of Greece. Her books include: The Food and Wine of Greece, The Greek Vegetarian, The Glorious Foods of Greece, Meze, Against the Grain (good carbs), Mediterranean Grilling, Mastiha Cuisine, The Northern Greek Wine Roads Cookbook, and Aegean Cuisine (see below).

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[hyelady47]

i just made this and i wasn't sure how well it might be received by my husband and 3 sons. well they all loved it!!!!!!! I wanted to get rid of some french feta so about half way through baking, i crumbled some feta. this dish was just super and i'm looking forward to making it during lent for our church, sans the feta.

[hyelady47]

except for the red onions and potatoes, i had all the veggies from our garden. i didn't have the zucchini, but we did have yellow summer squash. this was a great way to use up all those veggies. we had so many herbs, that i dried them and used them as an herbs de provence. thanks for this great video